When to harvest vegetables from the garden

From snowstorms to hail to hot summer days, it can be a challenge to garden in Colorado. Hopefully you have been able to protect your garden from the weather, weeded it, watered it and now are standing knee deep in vigorous vines of squash and pumpkins, tomatoes and other veggie delights. One question frequently heard this time of year is: When do I harvest?

Here is a list of different common vegetables and when to harvest to obtain great flavor and nutrition from the plants you tended so diligently this summer.

Tomatoes: To obtain the best flavor and color, harvest tomatoes after they are fully ripe. Tomatoes can be expected to ripen 60 to 90 days after planting, depending on the variety. Gardeners have also had success by harvesting when the fruit is light green, wrapping them individually in newspaper and placing them in a box in a cool place out of direct sunlight.

Peppers: Green sweet peppers are harvested when they reach a good usable size and still retain their dark green color. Red peppers, either sweet or hot, should be allowed to develop full red color before picking. Hot peppers can be harvested early for green sauce or canning, or be allowed to ripen, then harvested.

Eggplant: Eggplant can be harvested any time after they have reached sufficient size but before the skin color becomes dull, the flesh tough and the seeds begin to harden. Cut the tough stems with a sharp knife. You can expect four to eight standard eggplant per plant.

The cucurbits (cucumbers, gourds, pumpkins and squash): All these vegetables perform well in Colorado. Harvesting at the proper time will result in high quality and good nutrition.

Cucumbers for pickling should be harvested when the young fruits are 2 to 4 inches, while those used for dill and larger pickles should be picked at 6 inches or more in length. The slicing type should be harvested when the fruit is 8 to 10 inches long.

For the best flavor, summer squash, such as zucchini, is best picked when the fruit is 4 to 8 inches long. Make sure to keep harvesting at least two times a week.

If you have pumpkins, gourds or winter squash in your garden, harvest these vegetables when they have reached their full ripe color and when it is difficult to poke their skin with your thumbnail. As they may mature later in the season, pick before a frost and store in a cool, dark place that will not reach freezing temperatures. They will be ready for use all winter.

Green beans: Snap beans are best for eating while the pods are still young. If the beans look lumpy, they are too old and tough. An easy test is if the bean easily snaps in half, it is time to harvest.

Cole crops: This group includes broccoli, Brussels sprouts, cabbage, cauliflower and kale.

The green buds and flower stems of broccoli are the edible portion. It should be harvested before the buds begin to separate or start to show yellow color. For most varieties, after the center head is cut, smaller side shoots will develop, which can extend the harvest season up to a month or more. Broccoli can also be planted in late summer for late fall harvest.

Brussels sprouts are best grown for fall harvest. Sprouts 1 to 1½ inches in diameter generally have the best flavor. In harvesting, remove the leaf beneath the sprout and cut or break off the sprout. There are many types of cabbage being grown in gardens.

For regular early and late cabbage, the heads are usable as soon as they become firm. An early variety of cabbage can also be replanted for late fall harvest.

Cauliflower can be planted in spring or in late July to August. The heads are ready to use as soon as they reach a suitable size. They should be cut before the parts begin to separate or become “ricey” or pithy.

Kale is grown for its succulent leaves and stems. It may be harvested in one of two ways. The entire young plant maybe cut off at ground level or, if the plants are well spaced, the lower leaves may be stripped off periodically while the bud and rosette of leaves are left to continue growing. They should be harvested before they become tough and woody.

Onions: Harvest as soon as the tops fall; this will prevent rot damaging the onion. After harvesting, remove the tops and store in mesh bags until the necks have dried down. When the onions rustle while handling, they are ready to move into a cool, dry area to store for the winter. Make sure they do not freeze.

If you are planning on storing some of these vegetables for winter use, make sure to store only top-quality vegetables. If they show any signs of deterioration or damage, use them immediately so as not to harm any of your other vegetables. There are so many fun vegetables to try in a garden, from artichokes to vegetable soybeans.

If you need additional information, Colorado is fortunate to have Colorado State University Extension and Master Gardeners willing to answer any questions you might have.